Ingredients with Measurements:
- 2 cups of shelled fava beans
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1/4 cup of vegetable oil
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of water
- 1/2 cup of chopped fresh dill
- 3 eggs
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the fava beans and set them aside.
2. In a large pot, sauté the chopped onion and minced garlic in vegetable oil until they are golden brown.
3. Add turmeric, salt, and black pepper to the pot and stir well.
4. Add the fava beans to the pot and stir to coat them with the spices.
5. Pour 2 cups of water into the pot and bring it to a boil.
6. Reduce the heat to low, cover the pot with a lid, and let it simmer for 30 minutes or until the fava beans are tender.
7. Add chopped dill to the pot and stir well.
8. Crack the eggs into a mixing bowl and whisk them until they are well beaten.
9. Pour the beaten eggs into the pot and stir gently to combine.
10. Cover the pot with a lid and let it cook for another 10 minutes or until the eggs are set.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
5. Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 275
- Total fat: 16g
- Saturated fat: 2g
- Cholesterol: 123mg
- Sodium: 603mg
- Total carbohydrates: 23g
- Dietary fiber: 7g
- Sugars: 3g
- Protein: 11g
Substitutions for ingredients:
- You can use canned fava beans instead of fresh ones.
- You can use butter instead of vegetable oil.
- You can use dried dill instead of fresh dill.
Variations:
- You can add chopped spinach or kale to the pot for extra nutrition.
- You can add chopped tomatoes or tomato paste to the pot for a richer flavor.
- You can add chopped walnuts or pistachios to the pot for a crunchy texture.
Tips and tricks:
- If the fava beans are too tough, you can soak them in water overnight before cooking.
- If the eggs are overcooked, they will become rubbery. Make sure to cook them on low heat and cover the pot with a lid.
- You can adjust the amount of spices and dill to your liking.
Storage instructions:
- You can store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the leftovers in a microwave or on a stovetop until they are hot.
Presentation ideas:
- You can serve the Baghali Ghatogh in a bowl or on a plate.
- You can garnish it with chopped dill or parsley.
Garnishes:
- Chopped dill or parsley
Pairings:
- Baghali Ghatogh goes well with rice or bread.
Suggested side dishes:
- Salad
- Yogurt
Troubleshooting advice:
- If the fava beans are too tough, you can cook them for a longer time or soak them in water overnight before cooking.
- If the eggs are overcooked, they will become rubbery. Make sure to cook them on low heat and cover the pot with a lid.
Food safety advice:
- Make sure to wash your hands and all the ingredients before cooking.
- Make sure to cook the eggs until they are fully set to avoid foodborne illness.
Food history:
- Baghali Ghatogh is a traditional Persian dish that originated in the northern region of Iran.
Flavor profiles:
- Baghali Ghatogh has a savory and slightly tangy flavor with a hint of sweetness from the fava beans.
Serving suggestions:
- Baghali Ghatogh is a great dish for breakfast, lunch, or dinner.
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Region: Iranian